NOVEMBER 2016 ;e Costco Connection 39
FOR YOUR TABLE
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BUTTERNUT SQUASH “MEATLOAF”
½ cup cooked black beans
2 tablespoons olive oil
¼ cup plus 1 teaspoon diced onion, divided
3 garlic cloves, minced
1 carrot, diced small
1 celery rib, diced small
½ green apple, diced small
2 teaspoons Italian seasoning
2 cups cooked and pureed butternut squash
½ cup cooked quinoa
1 tablespoon chopped walnuts (optional)
1 beaten egg (or 2 tablespoons oat ;our
for vegan option)
¼ cup panko breadcrumbs
2 teaspoons sea salt
CRANBERRY GLAZE
½ cup fresh cranberries
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon Sriracha sauce
1 garlic clove, minced
Preheat oven to 350 F. Place cranberries on a
small baking sheet. Place black beans on anoth-
er. Roast both ingredients for about 15 minutes.
Warm oil in a frying pan over medium-low heat;
add ¼ cup onion and 3 garlic cloves. Cook until
onions are translucent, about 5 minutes. Add car-
rot and celery, and cook for 5 minutes. Add apple
and Italian seasoning, and cook for 3 minutes.
In a large mixing bowl, combine squash, cooked
veggies, roasted black beans, quinoa, walnuts,
egg, panko breadcrumbs and salt. Mix with hands
until well combined. Transfer mixture to a parchment-lined 9-x-5-inch loaf pan, smoothing out
with a spatula to remove air bubbles.
Prepare the cranberry glaze: Puree the roasted
cranberries, ketchup, brown sugar, Sriracha sauce
and 1 garlic clove until smooth. Spoon cranberry
glaze over top of “meatloaf” until fully covered.
Bake the loaf for 45 minutes. Remove from oven
and let cool for 5 minutes before removing from
pan. Makes 8 servings.
Recipe created by Jerry James Stone, a vegetarian and
vegan blogger (
jerryjamesstone.com) who focuses on
sustainable seasonal eating.
BY HANA MEDINA
NOTHING SAYS FALL quite like the scent
of butternut squash roasting with a little
maple syrup. In fact, it seems like the fruit
(often mistaken for a vegetable) is taking a
seat next to kale on the royal court of frequently talked-about foods. So why does this
squash make fans go bananas?
“The growth in consumption of butternut
squash can be attributed to the industry introducing a variety of cuts and sizes to make the
product convenient for the customer to use,”
says Nicci DeRoza, who works in business
development for Taylor Farms, a Costco supplier. She adds that butternut squash is versatile and a great substitute for those looking for
a carb replacement: “It’s no longer just consumed at Thanksgiving dinner.”
Flavor and nutrition
Butternut squash’s natural sweetness pairs
wonderfully with cinnamon, nutmeg, maple
and brown sugar. But you don’t have to turn it
into a dessert to eat it. It also tastes amazing
with rosemary, cayenne pepper, smoked
paprika, cumin, garlic, curry powder and
plain old salt and pepper.
Roasting brings out the squash’s natural
sweetness even more. Try throwing in a few
apples as well (a great trick for getting picky
eaters to come around). Fry up cubes for
risottos, chili, pastas and quinoa salads; puree
it for savory fillings in puff pastries, lasagnas,
raviolis or soups; or try using it in desserts,
such as cakes, cookies, pies or even lattes.
Don’t be shy: A heaping helping is healthful. Bob Hana, owner of Los Angeles Salad
Company, a Costco supplier, says that this
fruit is packed with fiber; is low in fat, calories
and sugar; and is a great source of vitamin A,
thought to provide benefits for healthy eyes
and skin, and also to support heart health.
DeRoza adds that the squash contains no
saturated fats or cholesterol, making it a wonderful option for just about anyone.
Growth and prep
Butternut squash grows for about four to
five months before being harvested in September and October. Like its pumpkin brethren, it prefers sunny, dry climates.
The squash is typically available in both
pre-cut and whole versions. Pre-cut is easy to
use, as the squash’s thick skin can be challenging to cut.
For those who prefer the whole version,
here are tips for safely cutting into the gourd:
Cut off the top and bottom of the squash. Use
a vegetable peeler or knife to remove the skin.
Cut the squash crosswise at the slimmest part
of the gourd, to form two halves. Then slice
both halves lengthwise down the middle to
split open the fruit. Scoop out the seeds and
slice it to your preference.
Hana says whole squash can last uncut on
your countertop for one to three months,
while pre-cut versions should stay refrigerated ( 40 F) and can last for about a week to 10
days after the package is opened, and a bit
longer if unopened.
Whether it’s in sweet or savory dishes,
add this versatile food to your holiday meal
repertoire. The options are endless, and your
friends and family will be delighted to try
something new. C
THECOSTCOCONNECTION
Pre-cut butternut squash is available in
most Costco warehouses. Whole squash
availability varies by location.
Posh squash
Butternut squash is a fall favorite
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